The first time I made this recipe, I was desperate for a different meal. I wandered around our local food co-op, kind of a health food store/farmer’s market, and picked up a bag of fresh, locally grown Brussels sprouts. Then I grabbed three vine ripened tomatoes and walk out of the store. I headed over to the meat market, picked up some sausage and went home. I dug around in the back of my cabinet and pulled out a can of white beans.
That’s how this meal was born.
Although this random, albeit creative method of mine rarely works, a marriage between Brussels sprouts and tomatoes was formed.
Sausage and Beans Ingredients
- Brussels Sprouts, fresh or frozen
- Tomatoes – vine ripened, cherry, or if all else fails, use a can of Ro*tel (I’ve used both)
- 2 can white beans
- Sausage – I use 4 links sweet Italian and 4 links spicy
- Italian seasoning, salt and pepper
Sausage and Beans Instructions
Preheat oven to 400 degrees.
I use a deep casserole dish with a lid, but any casserole dish will work. Line the bottom of your pan with brussel sprouts, making an even layer. Drain and rinse (or not, whatever your preference, because this step is unnecessary) two cans of white beans and then layer over the Brussels sprouts. Dice your tomatoes, or pour in one can Ro*tel tomatoes. If you’re not using the liquid from the beans or canned tomatoes, you may want to add a tiny bit of water – emphasis on tiny. The juice will come out of the tomatoes and sausage. Dice or press several cloves of garlic. This is a personal choice. We use a lot of garlic. Sprinkle with salt, pepper, and a healthy dose of Italian seasonings (oregano and basil, parsley). Line the top with the sausage, cover, and bake for about an hour, or until your sausages are cooked through.
If you knew me, you’d know it’s an absolute miracle I’m eating Brussels sprouts. In fact, I think a pig flies every time I make this meal. I’m certainly a carnivore at heart, but I’m trying to expand my pallet and become a grown-up semi-healthy eater. Brussels sprouts feel like one small step for the farmer and one giant leap for me.
Not to mention, two recipes in one week…what is my life coming to?
No worries, I’m not becoming a food blogger. I’ll leave that to the people who don’t set their kitchens on fire while heating soup. My good cooking cycles are short-lived and I’ll soon return to making unidentifiable, char-broiled meat in no time. For now, I’m cooking and we’re eating plenty of leftovers.
So, tell me, are you a Brussels sprout lover or hater?
If you like the recipe, please spread the love and share it. Have a good weekend my friends!